Ingredients:
1/4 c. sun-dried tomatoes in oil, drained & chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise
10 dashes Tabasco sauce
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 scallions, thinly sliced (white & green parts)
Method:
Puree the tomatoes, cream cheese, sour cream, mayo, Tabasco sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
